LA Spumante
Yeast strain selected for making sparkling wines using the closed tank method (Charmat method). Thanks to its good fermentation capacities, L.A Spumante is capable of revealing fruity and floral aromas. L.A Spumante ensures the production of aromatic, easy-to-drink sparkling wines.
Technical Specifications
PHYSICAL
- Appearance & colour: Light brown fine granulates
COMPOSITION
- Revivable yeasts: ≥ 1010 UFC/g
- Humidity: < 8 %
LIMITS
- Lead: < 2 mg/kg
- Mercury: < 1 mg/kg
- Arsenic: < 3 mg/kg
- Cadmium: < 1 mg/kg
MIROBIOLOGICAL
- Other yeasts: < 105 UFC/g
- Mould: < 103 UFC/g
- Lactic bacteria: < 105 UFC/g
- Acetic bacteria: < 104 UFC/g
- Salmonella: Absence/25g
- Escherichia coli: Absence/1g
- Staphylococci: Absence/1g
- Coliforms: < 102 UFC/g
Features and Benefits
Formulation: Active dry yeasts – Saccharomyces cerevisiae.
Enological benefits:
- L.A Spumante is a particularly robust yeast designed to secure and optimize sparkling wine production. It can carry out alcoholic fermentation of base wines and sparkling wines without producing undesirable compounds, even under difficult conditions of high pressure (6 bar).
- Thanks to its great capacity to produce esters and acetates, it enhances floral and fruity notes, giving personality and elegance to a grape variety that is neutral and lacking in aromatic precursors.
- It reaches its aromatic peak at assimilable nitrogen levels > 240 mg/L.
- Its low foam production also helps optimize available tank space, especially on large tanks.
Product Applications
In difficult fermentary conditions (high Potential Alcohol, extreme temperatures, low turbidity, etc.) or for an optimal revelation of aromas, we highly recommend the use of ŒnoStim®.
FOR STILL WINES INOCULATION
Rehydration With ŒnoStim®:
Dissolve progressively ŒnoStim® (30 g/hL)* in 20 times its weight of warm water (37°C) while continuously stirring to avoid lump formation. Then, add the selected yeast (20 g/hL)*, stir gently and wait 20 minutes before adding the same volume of must from the tank to inoculate. Repeat this operation until the difference between the starter culture and the tank is less than 10°C. This step should last between 10 and 20 minutes. Add the yeast to the tank and mix.
*Based on the must volume to be fermented.
Without ŒnoStim®:
Add the selected yeast in 10 times its weight of hot water (35 to 40°C) and mix gently. Wait 20 minutes, then add an equal volume of must from the tank to be inoculated. Repeat this operation until the difference between the starter culture and the tank is less than 10°C. This step should last between 10 and 20 minutes. Add the yeast to the tank and mix.
FOR SPARKLING WINE
Yeast preparation: After rehydration, it is necessary to acclimatize the yeast to the alcohol and to the specific conditions of the wine (pH, sugars, SO2, temperature…). Carry out a 12 to 24-hour tank footing followed by a multiplication phase lasting around 3 days, according to your oenologist’s advice. This preparation phase is essential to the success of the leavening process.
Pour plus d’informations, se référer au livret technique destiné à la prise de mousse : https://lamothe-abiet.com/wp-content/uploads/contenu-technique/livret-technique/LP_FR_BULLES_E2F.pdf
Dosage:
- Still wines: 20 g/hL
- Sparkling wine (Charmat method): 10 to 20 g/hL with yeast culture preparation
